Study on the Ultrasonic Method of Extracting Anthocyanins from Purple Sweet Potato
LI Qi
LIU Da-miao
CHEN Lan
LI Yao-yao
Abstract：Anthocyanin has the function of various healthy cares, such as resisting cancer, protection against liver injuries, reduction of blood pressure, improvement of eyesight, deferring decrepitude etc. As a potential functional natural colorant, more and more people pay attention to it. In this paper, the method of Ultrasonic extraction was used to extract anthocyanins from purple sweet potato. The effects of solid-1iquid ratio, concentration extraction temperature and extraction time on extracting efficiencyby single factor experimentation was investigated in detailed. By orthogonal test, the optimal conditions were obtained: expected solid-1iquid ratio 1:30, citric acid at the concentration of 5%, the extraction temperature at 60℃and the time of ultrasonic extraction was 30min.
Keywords：Purle sweet potatoanthocyaninultrasonic wave extraction
Publication Date：2014-01-01
Online Publishing Date：2026-08-28(First online date of this platform, not the publication date of the document)
Pages：4( 21-24 )